Succulent Vegetables

Lettuce	Romaine
Watercress	Endive
Spinach	Turnip Tops
Beet Tops	Mustard Tops
Radish Tops	Kale
Dandelion	Cabbage.
	Parsley

While all of these articles contain different nutritive properties, they are in reality in the same general group. Collectively, they average about 94 1/2 per cent, water, leaving but little over 5 per cent, solids, therefore, in the digestive economy they serve two specific purposes, First, they give to the body an exceedingly valuable form of mineral salts without which perfect digestion is al­most impossible and which can be secured from no other source; second, they supply the body with the requisite amount of water required by nature for the -purpose of maintaining good digestion and normalizing the general body moisture.

Such of these articles as can be taken uncooked, should be thoroughly cleansed and made fresh and crisp by standing in cold water for an hour or two before serving, but those that require cooking should be boiled or steamed only from 5 to 10 minutes, according to their tenderness, and seasoned with butter and salt. Too much cooking destroys the flavor and changes the chemistry of their most valuable food properties.

The habit of using vinegar, pepper, etc., with salads, had its origin in the desire for something pun­gent. This desire would be thoroughly satisfied if these articles were masticated enough to give the taste the benefit of the chemical change that takes place when their excellent food properties come in contact with the saliva.

Pure apple vinegar is not particularly harmful in very small quantities, but the great majority of vine­gars, condiments, etc., etc., are compounds of deleteri­ous chemicals which are exceedingly harmful both to the food with which they are mixed and the digestive organism.

The great majority of vegetables and salads are pre­pared after good recipes and formulas which have be­come standard because they appeal to the taste and satisfy hunger, therefore, the makers of new cook-book recipes for preparing these things have led off into devious and questionable ways in order to discover new things.

Most of these efforts have failed to improve the ar­ticle, but have succeeded in making a lot of trouble for the cook and the housewife, and a lot of stomach trouble for the family.

While my recipes for the preparation of food are only given where old methods can be improved, the principal things I desire to teach are:
First, Utility.
Second, Economy.
Third, The grouping of foods into the most agree­able, tasty and chemically harmonious combinations that experience and scientific research have revealed.

Every well balanced meal must contain some form of salad. Collectively, green plants are one of the most important articles of human nutrition. They are highly ornamental, which is a most necessary thing on the dining table; the water they contain, especially the green or chlorophyl, is one of Nature's most valuable solvents or digesters.

The generous use of green salad promotes digestion, purifies the blood and gives the body material with which to build healthy tissue

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